June 20, 2009 (Follow-up)

• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:Observed raw shell eggs over butter in the True glass door refrigerator
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-501.15(A)(1)-(7) - The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours:Observed large colanders, covered with plastic wrap containing 6 inches of cooked rice at 77F
  Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
• 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed yoghurt at 47F, which was supposed to be discarded 6.19.09 and sliced tomatoes on the Beverage Air 2 door prep top at 74F
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 4-501.11(A) - Repeat The followng mechanical refrigeration unit is not currenlty operating as required to cold hold food at a temperature of 41F or less.Observed the walk in and the Beverage Air 2 door prep refrigerator, across from the cookline, not holding phf at 41F or less
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
• 43.1-3-5(a)-(c) - Critical The establishment has been closed and the permit to operate suspended due to the following imminent health hazard:Lack of working refrigeration - able to hold phf at 41F or below
  The establishment shall remain closed until ALL violations relative to the imminent health hazard cited in the inspection report have been corrected. A follow-up inspection shall be conducted to ensure the imminent health hazard has been eliminated. Please notify me when the violations are corrected. You may not operate until the Health Department reinstates the permit to operate.

June 20, 2009 (Follow-up)

• 3-501.14(A)(2) - Corrected During Inspection Critical The following cooked potentially hazardous food(s) are not being adequately cooled from 135F to 70F within two hours and to 41F within a total of six hours. Observed rice cooked before 11:00 am, temped at 11:15 am at 77 F, at 4:30pm 74F DISCARDED
  Potentially hazardous foods shall be cooled from 135F to 70F within two hours and to 41F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded.
• 4-501.11(A) - Repeat The followng mechanical refrigeration unit is not currenlty operating as required to cold hold food at a temperature of 41F or less.Observed Beverage Air 2 door prep refrigerator not is use, however not able to hold phf at 41F or less
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.

June 19, 2009 (Follow-up)

• 3-302.11(A)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:Observed raw chicken stored over hamburger in the Beverage Air 3 door refrigerator
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-305.11(A)(3) - Repeat Food stored on the floor and/or food stored less than 6 inches off the floor.Observed soybean oil stored on the floor
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed cut tomatoes at 70F, sliced cheese at 58F and stuffed grape leaves at 52F 6.19.09 Observed labna at 46F, yoghurt at 46F and Labaneh yoghurt at 46F AS A RESULT OF THE EXTENDED TEMPERATURE ABUSE RECOMMENDED TO PIC TO DISCARD ALL PHF
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.17(A)(1) - Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: Observed hummus and yoghurt with herbs, that according to the PIC, was prepared two days ago, without datemarks
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on June 1 they shall be date marked with a "use by" date not exceeding June 7.
• 4-501.11(A) - Repeat The followng mechanical refrigeration unit is not currenlty operating as required to cold hold food at a temperature of 41F or less.Observed Beverage Air 2 door prep refrigerator not holding phf at 41F or less 6.19.09 Observed the walk in and the Beverage Air 2 door prep refrigerator not capable of holding phf at 41F or less
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
• 4-501.11(B) - Repeat The door gaskets of the following unit is damaged:Observed the door gasket on the walk in is in disrepair
  Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
• 4-502.13(A) - Repeat Manufacturer containers were observed reused for the storage of spices.
  Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
• 4-601.11(C) - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:The interior of the Beverage Air 3 door refrigerator and the Beverage Air 2 door prep refrigerator
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-602.13 - Repeat The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Observed caulking at the 3-vat sink exhibited accumulation of grime
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 43.1-1-5(f) - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:Observed GE microwave
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 5-501.17 - Repeat There is no covered refuse container for the disposal of feminine napkins in the unisex employee's room.
  A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
• 6-101.11(A) - Repeat The wall adjacent to the 3-vat sink does not meet the standard of: 1. smooth, durable and easily cleanable. 2. closely woven and easily cleanable carpet. 3.
  Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.
• 6-301.11 - Repeat Observed that hand soap was not provided at the handwashing sink adjacent to the display case.
  Provide hand soap at each hand sink to allow employees to properly wash their hands.
• 6-303.11(A) - Repeat Observed that inadequate lighting was provided in the Beverage Air 3 door refrigerator
  Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
• 6-501.114(A) - Repeat Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored around the water heater.
  Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
• 6-501.12(A) - Repeat Observed that the walls and floor in the kitchen are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

June 18, 2009 (Routine)

• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:Observed raw shell eggs over tomato paste and raw chicken over plums in the Beverage Air 3 door refrigerator
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6 inches off the floor.Observed soybean oil stored on the floor
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed cut tomatoes at 70F, sliced cheese at 58F and stuffed grape leaves at 52F
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.17(A)(1) - Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: Observed hummus and yoghurt with herbs, that according to the PIC, was prepared two days ago, without datemarks
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on June 1 they shall be date marked with a "use by" date not exceeding June 7.
• 4-501.11(A) - The followng mechanical refrigeration unit is not currenlty operating as required to cold hold food at a temperature of 41F or less.Observed Beverage Air 2 door prep refrigerator not holding phf at 41F or less
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
• 4-501.11(B) - The door gaskets of the following unit is damaged:Observed the door gasket on the walk in is in disrepair
  Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
• 4-502.13(A) - Manufacturer containers were observed reused for the storage of spices.
  Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
• 4-601.11(A) - Corrected During Inspection Critical Repeat The following equipment/utensils were observed soiled to sight and touch: measuring spoons and the Hobart extruder attachment
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:The interior of the Beverage Air 3 door refrigerator and the Beverage Air 2 door prep refrigerator
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Observed caulking at the 3-vat sink exhibited accumulation of grime
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 43.1-1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment:Observed GE microwave
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the unisex employee's room.
  A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
• 6-101.11(A) - The wall adjacent to the 3-vat sink does not meet the standard of: 1. smooth, durable and easily cleanable. 2. closely woven and easily cleanable carpet. 3.
  Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.
• 6-301.11 - Observed that hand soap was not provided at the handwashing sink adjacent to the display case.
  Provide hand soap at each hand sink to allow employees to properly wash their hands.
• 6-303.11(A) - Observed that inadequate lighting was provided in the Beverage Air 3 door refrigerator
  Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
• 6-501.114(A) - Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored around the water heater.
  Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
• 6-501.12(A) - Repeat Observed that the walls and floor in the kitchen are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 7-202.12(A)(1)-(4) - Corrected During Inspection Critical Repeat The concentration of the chlorine solution was measured in excess of 200 ppm.
  Maintain the concentration of the chlorine at 50-100 ppm.

December 18, 2008 (Follow-up)

• 43.1-3-1(a) - Corrected During Inspection Critical Repeat The establishment has not posted the permit to operate in a conspicuous location.
  No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue.
• 6-501.111(B) - The premises is not being routinely inspected for the presence of insects, rodents, and other pests.
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
• 6-501.12(A) - Repeat Observed that the at base of the walls, at the perimeter of the kitchen, rodent droppings.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

December 08, 2008 (Critical Procedures)

• 2-401.11(A) - Corrected During Inspection Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.Observed cup of coffee on the prep table
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• 3-301.11(B) - Corrected During Inspection Critical Food employee(s) was observed handling the following ready-to-eat foods using their bare hands:Observed employee handle sesame seeds with bare hands
  Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:Observed hamburger over cheese in the Beverage Air 2 door freezer
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed cut tomatoes, on the Beverage Air prep top, holding at 52F
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.17(A)(1) - Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F:Observed hummus without datemark
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on December 1 they shall be date marked with a "use by" date not exceeding December 7.
• 3-701.11(A) - Corrected During Inspection Critical Repeat The following food item(s) is unsafe, adulterated, or not honestly presented and shall be discarded or reconditioned:Observed moldy shredded parmesan cheese in the Beverage Air 3 door refrigerator
  A food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure.
• 4-601.11(A) - Corrected During Inspection Critical The following equipment/utensils were observed soiled to sight and touch: Observed knives soiled with debris
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 43.1-3-1(a) - Critical The establishment has not posted the permit to operate in a conspicuous location.
  No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue.
• 6-501.111(C) - Critical Methods are not being used to control pests.Observed rodent feces around the kitchen and two roaches
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
• 7-202.12(A)(1)-(4) - Corrected During Inspection Critical Repeat The concentration of the chlorine solution was measured in excess of 100 ppm.
  Maintain the concentration of the chlorine at 50-100 ppm.
• 7-202.12(C) - Corrected During Inspection Critical Pesticides are not being applied by a certified applicator.Observed Hot Shot Flying Insect spray
  Because of their toxicity, restricted use pesticides shall only be applied by a certified applicator.

May 14, 2008 (Routine)

• 2-401.11(A) - Corrected During Inspection Critical A food employee's meal was found on a food preparation table where they may contaminate food or subsequently table surfaces where food are prepared.
  Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated.
• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows - hummus inadvertantly stored under raw chicken kabob
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-304.15(A) - Single-use gloves worn during multi-tasked food preparation.
  If used, single-use gloves shall be used for only ONE task and used for no other purposes.
• 3-501.17(A)(1) - Corrected During Inspection Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F - yogurt w/cucumber; home made specialty yogurt drink and lamb in walk in cooler.
  Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS.
• 3-701.11(A) - Corrected During Inspection Critical The following food item(s) is unsafe, adulterated, or not honestly presented and shall be discarded or reconditioned: sliced tomato maintained for extended duration at room temperature
  A food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure.
• 4-501.11(A) - The reach in unit at grill is not functioning and was used to store sliced tomato and cucumber
  Equipment shall be maintained in a state of repair and working condition
• 4-501.16(B) - The warewashing sink was not observed cleaned and sanitized and is used for vegetable washing in addition to dish washing
  If a warewashing sink is used to wash produce or thaw food the sink shall be cleaned and sanitized before and after each time it is used.
• 4-502.13(A) - Manufacturer plastic containers were observed reused for the storage of dry goods.
  Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
• 4-602.11(C) - Corrected During Inspection Critical Some utensils may not have been sanitized at four hour intervals
  If used with potentially hazardous foods equipment food-contact surfaces and utensils shall be cleaned throughout the day
• 4-703.11(C) - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the solution for towels at display cases
  The sanitize basin of a 3-vat sink shall operate at a chemical concentration of at least 50-100ppm of chlorine
• 4-903.11(C) - Take out containers were observed stored unprotected.
  Single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
• 5-202.12(A) - Water from the handwashing sink at staff and client restrooms was cool to the touch
  A hand washing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet.
• 6-202.15(A)(1)-(3) - Corrected During Inspection Window or door is kept open for ventilation and opening is not protected by a screen or other effective means.
  Maintain screen closed to protect against the entry of insects and rodents.
• 6-501.11 - Observed that the ceiling vent tile is not maintained in good repair.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12(A) - Repeat Observed that the floors and area around stove and water heater are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

August 21, 2007 (Critical Procedures)

• 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissible through food. Note: Information sheet about five major foodborne illnesses was provided and discussed with the person in charge.
  The Person in Charge or certified food manager shall know that symptoms of nausea, fever, sore throat, jaundice, vomiting, and/or diarrhea are transmissible to food. In addition, diseases such as E. Coli, Salmonella Typhi, Shigella, Norovirus, and Hepatitis A are also transmissible to food.
• 3-501.16(A)(1) - Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Zafran rice on counter 108 F. Note: discarded by the operator.
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the chlorine solution in 3-vat sink was measured in excess of 100 ppm.
  Maintain the concentration of the chlorine in 3-vat sink at 50 - 100 ppm.

April 11, 2007 (Complaint)

• 3-305.11(A)(3) - Repeat Food stored on the floor and/or food stored less than 6 inches off the floor in storage containers.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 4-601.11(C) - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: surface under countertop equipmentfront cabinets
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-903.11(A) - Facility observed storing various items through out he storage room and kitchen directly on the floor.
  Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
• 6-501.111(B) - Repeat The premises is not being routinely inspected for the presence of insects, rodents, and other pests.
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
• 6-501.111(C) - Critical Methods are not being used to control pests. (mice dropping observed through out the facility at the floor/wall junctures and inside the front counters)
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
• 6-501.12(A) - Repeat Observed that the floor through out the facility, at the floor and wall junctures, is in need of cleaning. (front cabinet area, storage room, kitchen, employee rest-room, etc)
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

March 19, 2007 (Routine)

• 2-301.12(A)-(B) - Critical Observed food employees using improper handwashing procedures.- Employee did not use soap when washing hands.
  ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
• 3-301.11(B) - Critical Food employee(s) was observed handling the following ready-to-eat foods using their bare hands:- Observed food employee hand bread from the deep oven with bare hands.
  Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
• 3-302.11(A)(2) - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:- Observ raw beef stored over raw fish within the 2-Dr Bev Air Freezer
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-302.12 - Unlabeled food containers with the following food items that are not easily identified by appearance:- Unlabeled Spray Bottle of Water
  ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
• 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6" (e.g. observed fresh onions and potatoes stored on the flooring of the kitchen).
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:- Sliced Tomatoes 51F-53F (Drop-In Cooler)
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.17(A)(1) - Critical The following ready-to-eat, potentially hazardous food in the 3-Dr Bev Air Refrigeration Unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: - Barley Soup- Eggplant- Chicken & Walnut- Etc...
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
• 4-101.17(A) - Observed wooden sticks in the bakery area used for pastry preparation.
  Wood and wood wicker may not be used as a food-contact surface unless the wood is hard maple or close-grained and used for cutting boards, cutting blocks, bakers' tables, and utensils such as rolling pins, doughnut dowels, salad bowls, and chopsticks.
• 4-501.11(B) - The door gaskets of the following unit(s) are damaged:- Walk-In Refrigerator- 2-Dr Prep Unit (Cook Line)
  Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
• 4-501.12 - The cutting board along the 2-Dr Bev Air Prep Unit (Cook Line) is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
• 4-502.13(A) - Manufacturer containers were observed reused for the storage of food (e.g. pickles, baking ingredients, etc).
  Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: - Microwave (kitchen)- Door Gaskets of 2-Dr Bev Air Prep Unit (Cook Line)- Prep Tables throughout the kitchen
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-903.11(D) - Corrected During Inspection Observed single service items (e.g. food trays) stored on the flooring behind the pastry service line.
  Ensure all single service items are stored at least 6" off all flooring to assist in preventing contamination.
• 43.1-1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment:- Samsung Microwave (black) along the pastry service line.
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 6-201.16(B) - Observed absorbent ceiling tile above the uncovered pastry service line area.
  Ensure ceiling tiles are replaced so that they are smooth, easily cleanable, and nonabsorbent.
• 6-202.15(A)(1)-(3) - Openings to the exterior of the building are present along the rear door of the establishment.
  Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
• 6-301.11 - Corrected During Inspection Observed that hand soap was not provided at each handwashing sink (e.g. employee restroom and the hand sink in the kitchen).
  Provide hand soap at each hand sink to allow employees to properly wash their hands.
• 6-501.11 - Observed that the ceiling tiles throughout the kitchen is not maintained in good repair.- Missing ceiling tiles near the water heater- Ceiling tiles are chipping throughout the kitchen
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111(B) - Observed live cockroaches behind the soap dispenser at the hand sink within the kitchen.
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
• 6-501.112 - Dead cockroaches were found on throughout the kitchen flooring.
  Remove dead rodents, birds, and insects from the premises to ensure that the establishment is clean and sanitary and to prevent carcasses from attracting other pests.
• 6-501.12(A) - Observed that the entire kitchen floorin especially along the cookline is in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 6-501.16 - Corrected During Inspection Observed that mops are improperly stored between use.
  Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.

January 12, 2007 (Follow-up)

January 10, 2007 (Pre-Opening)